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Sunday, June 13, 2010

Chicken Asparagus Quiche


I have taken Ina Garten's advise and now roast chicken breasts with bone in/skin on.   It really adds so much flavor rather than a boiled skinless chicken breast.  And after they are cool, removing from the bone and shredding is very easy.

I coat the breasts with canola oil, and generously add salt and pepper.  Convection roast at 375F for 40 minutes gets you a great piece of  roast chicken.  I used some of the chicken this week for Enchiladas Suizas and the leftover roast chicken has become tonight's Chicken Asparagus Quiche.   With our perfect growing weather this week, we have a bountiful supply of mesculin greens for a nice salad. 


Here is my pastry recipe from the one and only Rose Beranbaum, author of The Pie and Pastry Bible.    

@@@@@ Now You're Cooking! Export Format

Vegetable Shortening Pie Crust

Pastry

3.3 ounce shortening  
6.5 ounce flour  
1/2 teaspoon salt
2.75 ounce ice water


Proceed in food processor as usual.


Notes:  Pie and Pastry Bible


Yield: 9" crust


** Exported from Now You're Cooking! v5.86 **

Refrigerate pastry while making the filling.  Pillsbury makes a great packaged crust in the dairy case.   I use Pillsbury crusts when I am pressed for time.  The Quiche Lorraine recipe is my standard recipe...but today I added cooked shredded chicken, blanched asparagus, Monterey Jack cheese and topped with diced pimento. 



Ready for the Oven

I use a preheated oven 425F...and bake for 15 minutes, then reduce temperature to 325F until golden brown.    

Ready for the Table with Garden Salad


 And what else could accompany this great meal....but the beautiful blooming day lily..

Persian Market Day Lily


3 comments:

Gary said...

The luckiest people in the world are those invited to Mr. Bill's for dinner. That said I will be using this idea for an up coming brunch we are hosting. And the lilies are exquisite. - G

Mr. Bill said...

Thanks Gary...you are too kind!

Mushy said...

Thanks for the comments on my Chesapeake's post. I've added your site to my cooking blog links!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015